Smothered Pork Chop and Scalloped Potato Casserole

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Smothered Pork Chop and Scalloped Potato Casserole

There’s something about pork chops and creamy potatoes that brings instant comfort to the table. This Smothered Pork Chop and Scalloped Potato Casserole has quickly become one of those treasured dishes in our home—the kind that makes the whole kitchen smell like love and warmth, and draws everyone in without needing to call them twice.

I first made this on a chilly Sunday when I wanted something hearty but simple—something that could simmer away while I caught up on laundry and homework checks. The result? Meltingly tender pork chops, golden and crisped on top, nestled in layers of buttery scalloped potatoes soaked in a rich, savory cream sauce. My husband went back for thirds, and even my picky eater—who normally gives potatoes the side-eye—asked for more sauce on his plate.

What I love most about this dish is how it feels like a Sunday supper, but is simple enough for a weeknight. It’s all cooked in one pan, which means less cleanup (a win in my book!), and the leftovers reheat beautifully for next-day lunches. If you’re looking for a meal that feeds the soul, this is the one. It’s become our go-to comfort casserole, and I have a feeling it might become yours too.

Questions I Often Get Asked About This Recipe

Can I use bone-in pork chops?
Absolutely. Bone-in chops work beautifully and often stay juicier during baking. Just increase the bake time by about 5–10 minutes to ensure they’re cooked through.

Can I prep this ahead of time?
Yes! Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the bake time if cooking from cold.

Can I use boxed scalloped potatoes?
While fresh potatoes give the best texture and flavor, in a pinch, a quality boxed scalloped potato mix can work. Reduce the sauce ingredients slightly since boxed mixes already contain a sauce base.

What’s the best type of potato to use?
Yukon golds or russets are ideal. Yukon golds give a buttery texture, while russets soften and soak up the sauce perfectly.

Can I freeze this casserole?
It freezes well after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat covered at 350°F until hot and bubbly.

What You Need to Make Smothered Pork Chop and Scalloped Potato Casserole

Ingredients:

4–6 boneless or bone-in pork chops (1-inch thick)

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 medium onion, thinly sliced

3 cloves garlic, minced

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups whole milk

1 cup chicken broth

½ cup heavy cream

½ teaspoon thyme (fresh or dried)

2 pounds Yukon gold or russet potatoes, thinly sliced

1½ cups shredded mozzarella or Gruyère cheese

2 tablespoons fresh parsley, chopped (for garnish)

Tools:

12-inch oven-safe skillet or 9×13-inch casserole dish

Mandoline or sharp knife for slicing potatoes

Whisk

Measuring cups & spoons

Foil (for baking)

How to Make Smothered Pork Chop and Scalloped Potato Casserole

Preheat oven to 375°F (190°C).

Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika on both sides.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden. Remove and set aside.

In the same skillet, add butter and sliced onions. Cook until soft and caramelized, about 5 minutes. Add garlic and cook 1 minute more.

Sprinkle in the flour and whisk to form a roux, cooking for 1–2 minutes. Gradually whisk in milk, broth, and cream until smooth.

Stir in thyme and bring to a gentle simmer. Season with salt and pepper to taste.

Layer half the sliced potatoes in the skillet or transfer to a baking dish. Pour half the sauce over the potatoes and sprinkle with half the cheese.

Repeat with remaining potatoes, sauce, and cheese. Place the seared pork chops on top of the casserole.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, or until the potatoes are tender and the top is golden.

Let sit for 10 minutes before serving. Garnish with fresh parsley.

Tips for Making the Best Smothered Pork Chop and Scalloped Potato Casserole

Use a mandoline for evenly sliced potatoes—they cook more uniformly.

If you like a kick, add a pinch of cayenne or red pepper flakes to the sauce.

Let the casserole rest before serving to help the sauce thicken.

Don’t skip the browning step for pork chops—it adds flavor and keeps them juicy.

For added richness, use Gruyère cheese instead of mozzarella.

Reader Reviews

⭐⭐⭐⭐⭐”This casserole was an instant hit! So creamy and cozy. I added a bit of Dijon mustard to the sauce—perfection!” – Laura G.

⭐⭐⭐⭐ “Great for busy nights! I assembled it earlier in the day and popped it in the oven at dinner time. Next time, I’ll add a touch more seasoning to the sauce.” – Jamie R.

⭐⭐⭐⭐⭐ “My husband said it tasted like something from a restaurant. It’s rich, savory, and SO satisfying. Definitely a keeper!” – Megan P.

⭐⭐⭐⭐”Good flavor, but my potatoes were a little underdone. I’d slice them thinner or bake a bit longer next time.” – Danielle K.

⭐⭐⭐⭐⭐ “Made this for Sunday dinner and everyone raved. The pork chops stayed juicy, and the sauce was divine!” – Kayla T.

Printable Recipe

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